While these creamy soups are delicious, they're not exactly health food. I did the calorie calculations. Homemade, dairy packed, broccoli and cheese is 575 calories and my recipe is 265 a serving and just as delicious. It's also full of vitamins! I promise, your family will have no idea they're eating so many vegetables!

And, you've saved so many calories, you can feel A-OK about putting this in a bread bowl. This was inspired by my nacho cheese recipe.

Chop all of your vegetables, reserve half of the broccoli, and boil until tender roughly 20 minutes. Steam the broccoli while everything else is boiling. I like to place a colander over my pot of boiling liquid and put the lid on.

Place your spices and cashews in the bottom of your high powered blender. If you don't have a high power blender, you may need to soak the cashews at least three hours. Pour one cup of boiling water from your veggies in the blender with 3 cups of stock and all of the vegetables. Blend on high for 1-2 minutes. It should turn to a lovely, thick creamy consistency. If it's too thick, add a little more stock to thin.

You may have to separate this into two separate blendings. If you do, blend 1/3 cup of cashews, 1/2 a cup of boiling liquid, 1 1/2 cups of stock, and roughly half of your veggies.

This soup is good first day, but it's so much better after the flavors combine overnight. You have to make this, this winter. Tastes like sin, but guilt free!

If you make this please share with me on instagram! Use my hashtag #goingzerowaste. I love following along with your journeys!